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  • - Yellow squash
  • - Sweet onion
  • - Asparagus
  • - Sun dried tomatoes or plum tomatoes
  • 3 cloves - Garlic, 3-4 cloves
  • - Red pepper flakes
  • - Extra Virgin Olive Oil, (EVOO)
  • - Asiago cheese, freshly grated, optional
  • 1/2 teaspoons - Oregano
  • 1/2 teaspoons - Marjoram
  • 1/2 teaspoons - Dill
  • - Salt
  • - Freshly Ground Pepper
  • Directions:

    Peel squash and cut into edible chunks. Slice the onion in thin rings and set aside with the squash.

    Rinse and peel asparagus stems, then chop into bite-sized pieces. Peel and crush garlic, then chop fine.

    Place EVOO in saute pan with garlic, add about a teaspoon or less of red pepper flakes. Begin to heat until sizzling but not brown. Add veggies to pan then drizzle a little more olive oil on veggies along with oregano, marjoram and dill. Also sprinkle salt and pepper. Stir and cook until tender.

    Asparagus can be cooked ahead of time if you don't like it too crunchy. Add the tomatoes of your choice when veggies are tender. Heat through. Grated Asiago can be tossed in before serving.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American


    Jim and Andrea

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    Posted On:

    May 17, 2020

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